Recent Posts

Tuna Pasta Bake Recipe – An Easy Midweek Meal

Tuna Pasta Bake Recipe – An Easy Midweek Meal

This tuna pasta bake is one of my favourite go-to meals when I don’t want to have to think too hard about cooking. Midweek meals are often a stumbling block when you’re trying to eat conservatively. You get home from work, you’re tired and hungry […]

Crispy Smoked Trout and Salmon Fishcakes

Crispy Smoked Trout and Salmon Fishcakes

These crispy salmon fishcakes are good old straightforward grub. Nothing fancy. A real British classic which has stayed on plates in UK households for generations, and with good reason. Often made with smoked haddock, the traditional British fishcake can be found up and down the […]

RECIPE: Chicken and Sweetcorn Chowder

RECIPE: Chicken and Sweetcorn Chowder

When I think of chowder I imagine the cold New England coastline and old village harbours nestling in its clefts. I think of grey seas, pebbled shores and weatherboard seafood shacks with oily fisherman at their counters, inhaling big bowls of hot soup. This historical stretch of North […]

Salmon Bowl w/ Crunchy Salad and Japanese Dressing

Salmon Bowl w/ Crunchy Salad and Japanese Dressing

Cold salmon is one of life’s great pleasures. For me, it conjures up English summer garden parties where champagne is served in tall flutes on silver trays, and party-goers in wide brimmed hats and polka-dot dresses gather in groups on the lawn – cardigans draped […]

Homemade Spicy Pot Noodle

Homemade Spicy Pot Noodle

The pot noodle, super noodles, and noodle bowls all remind me of boarding school and the time I discovered these instant wonders. My friends and I would walk to the local supermarket on Tuesday afternoons, stopping only to buy obligatory custard bomper buns from the […]

Confit Salmon w/ Egg Noodles and Ginger Dressing

Confit Salmon w/ Egg Noodles and Ginger Dressing

I love reading recipe books and have a growing collection that sits on my desk overlooking our little Coburg North garden. I often lose an hour or two just flicking through pages, reading recipes and gathering ideas for dishes to incorporate into my leftovers meal […]

Crispy Zucchini fritters with Peas and Mint

Crispy Zucchini fritters with Peas and Mint

Zucchini fritters are one of my favourite breakfast items. If they’re on the menu, I’m ordering them! All too often, though, I’m disappointed. So many times I have been presented with an oil slick, crispy to the point of burnt, or a gluggy floury pattie […]

Warm Roast Capsicum Salad

Warm Roast Capsicum Salad

This warm roast capsicum salad is a quick and easy midweek meal. Perfect for spring/summer it’s a healthy, zesty option with plenty of scope for adaptation (see delicious additions below). While we were at university my husband used to joke that we ate capsicum in […]

RECIPE: Carrot Soup with Charred Walnuts

RECIPE: Carrot Soup with Charred Walnuts

When winter approaches you need an arsenal of soup recipes to hand to get you through! This carrot soup is simple and quick, but best of all it’s warm, nourishing and cheap. Typically one of the cheapest vegetables you can buy, carrots are abundant all […]

SKORDALIA: Greek Mashed Potatoes

SKORDALIA: Greek Mashed Potatoes

Most famous for its connection to a certain Edna Everage, the Melbourne suburb of Moonee Ponds is not the first place you might think of going for traditional Greek food. There is, however, a rare find on Mount Alexander Road worth making the trip for. A rustic […]


NEW RECIPE

How to Cook Steamed Pork Buns at Home

How to Cook Steamed Pork Buns at Home

Ok, I know this sounds ridiculously difficult and waaaaay outside the realm of easy-to-make supper recipes, but let me stop you right there. YOU can do this and it’s not that hard! They might not be as pretty as the ones you get at a restaurant or buy frozen – I don’t quite have the bun making technique perfected as yet – but this in no way diminishes from the taste. These are easily as good as any steamed pork buns I have tasted in restaurants and I urge you to make them!

The secret? This:

porkbuns1

I spend quite a lot of time in various supermarkets, specialty shops and markets around my local area and am lucky enough to have a KFL nearby. This magic packet ($1.70) is all you need to create the perfect steamed buns alongside 1/2 cup milk and 1/2 cup sugar. With a little bit of kneading (or watching the Kenwood Chef spin its dough hook violently around the bowl) and 1/2 an hour resting time in a warm spot, this is a delicious way of using up leftover pork.

CLICK HERE to see this recipe as part of a meal plan.

Makes: 10 buns – you won’t need to eat more than 2 or 3 per person, so freeze the uncooked buns for another time or invite your friends over!

Prep time: 2 hours

Ingredients:

Steamed bun mixture
1/2 cup milk
1/2 cup white sugar

Pork Filling:

200g leftover pork belly
1/2tsp five spice
1 small onion
2 medium sized tomatoes
4 heaped tbsp. hoisin sauce
1 tbsp. coriander stalks
Salt and pepper
Oil of your choice for frying

Method:

To make the filling heat a little oil in a small frying pan over a medium heat. Place in the chopped up pork belly (1cm pieces or smaller) and allow the fat to render down and begin crisping up.

Once the pork has started to caramelise add in the finely chopped onion and the five spice powder, and turn the heat down slightly. Cook together for 2-3 minutes before adding in the roughly chopped tomatoes, finely chopped coriander stalks and the hoisin sauce. Once the tomatoes have fully broken down into the sauce, reduce for 2-3 minutes before seasoning and taking off the heat. Allow to cool thoroughly before making the buns.

To make the steamed bun mixture follow packet instructions. But essentially you need to combine the ingredients and knead for 10 minutes before leaving to sit and rise for half an hour. When you’re ready to use the dough, knock it back and divide into 10 equal parts. Roll each part out individually to 1cm thick before filling with the pork mixture, pinching at the top and steaming for 15-20 minutes.

TIP: When steaming the buns add a splash of white vinegar to the water to whiten the buns.

porkbuns2

DELICIOUS ADDITIONS:

Any leftover meat would work well.

SERVING SUGGESTIONS:

Equal parts black/malt vinegar and chili oil is a delicious dipping sauce.

Steamed broccolini.